Premium
Dietary lipids and curcumin interact to affect mortality of DSS treated mice by modulating colonic epithelial injury
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.150.5
Subject(s) - curcumin , inflammation , corn oil , fish oil , pharmacology , chemistry , colitis , medicine , biology , fish <actinopterygii> , fishery
Both fish oil (FO) and curcumin have potential as anti‐tumor and anti‐inflammatory agents. To further explore their combined effects on dextran sodium sulphate (DSS) induced colitis, C57BL/6 mice were randomized to four diets (2×2 design) differing in the type of fat with or without curcumin supplementation (FO, FO+2% curcumin, corn oil (control, CO) or CO+2% curcumin). Mice were exposed to 1 or 2 cycles of DSS in the drinking water to induce either acute or chronic intestinal inflammation, respectively. Following 1 cycle DSS treatment, FO fed mice exhibited the highest mortality (56%, 14 of 25) compared to CO with the lowest (4%). Addition of curcumin to CO enhanced (p=0.014) mortality to 33%. However, compared to FO, FO+curcumin treatment reduced (p=0.074) mortality from 56 to 38%. Consistent with animal survival data, following 2 cycle DSS treatment, addition of curcumin promoted mucosal injury/ulceration only in CO fed mice. In contrast, inflammation scores were suppressed (p<0.05) by ∼30% in FO+curcumin fed mice vs other treatments in both the acute and chronic phases. These data suggest that dietary lipids and curcumin interact to regulate mucosal homeostasis during discrete stages of inflammation.